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It is no secret that I love pumpkin. Once October hits, I can be seen throwing a shelf full of pumpkin cans in my cart every shopping trip. I am always looking for creative ways to use pumpkin puree. In the past, I’ve added it to overnight oats, casseroles, desserts.
When I tagged along on the Tone it Up 31-Day Fall Challenge, I decided to try the featured pumpkin muffins included in the plan.
Not only were they easy to make, but I could not believe how good they tasted. I just couldn’t believe it! I ate 3 in a row and immediately made a second batch- they were that good! So far, I’ve had these muffins nearly every day- for breakfast or for a snack. I usually double the batch and freeze the second half for the following week. The best part is, they are healthy with a lot of great ingredients. My amended version is below. Enjoy and try to resist a second!
This recipe is an amended version of the 31 Day Challenge Tone-It-Up recipe from Fall 2016.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 1 1/2 cups rolled oats
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 tbsp. vanilla extract
- 2 tbsp. coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tbsp. cinnamon
- 1 tbsp. pumpkin pie spice
- Preheat oven to 350 degrees.
- Lightly spray muffin pan (with coconut oil or other spray). Use muffin liners if you'd like.
- Combine all ingredients in a food processor. (You could skip this step and simply mix the ingredients for chunky muffins, but they won't be gooey.)
- Pour the mixture into the muffin tin and bake for 15-20 minutes.
- Take muffins out of the pan to cool on a cooling sheet or plate.